Originally, I thought ghee was easily made from butter. I used organic and grassfed butter.
But I was missing an important component.
Here is a detailed video for the Ayurvedic ghee making process, starting from raw milk.
Although I do not have access to raw milk, my local grocery store does carry organic, grassfed, cultured butter.
I have made ghee the slow cooker/double boiler method, with organic, grassfed butter**.
But now, I make ghee using organic, grassfed, cultured butter from the store. As personal preference, I am keeping my purchases local (within the U.S.A.), if it can be helped.
In comparison to the two, I want to say that the flavor is richer when using cultured butter. I don’t seem to crave ghee (from cultured butter) as often through the day as when I consume ghee with plain organic, grassfed butter. Usually if there is a craving, it is an indication of missing some nutrients.
I tend to be generous with ghee on a slice of sourdough as a part of a meal, or a dollop to melt on top of warm, coconut flour quickbread. 🙂
One family member likes the cracklings from after ghee making on top of rice or something soft, like oven baked sweet potatoes.
I have made cornbread (using organic masa harina and no sugar) from the white solids at the bottom. This makes for a richer cornbread.
Sidenote: I cannot have milk straight up. I bloat within ten minutes like a balloon being filled with helium. The pressure is quite uncomfortable. However, consuming live culture dairy or having regular, organic dairy mixed with something else in the cooking/baking process seems to be ok for me.
I did accidentally make a batch of ghee from organic, grassfed, cultured salted butter once. Oops.
But the ghee was fine and the white sediment at the bottom held the salt. It made for a tasty batch of cornbread, though. (I used Organic Valley lightly salted Pasture butter).
Also, ghee is another source of vitamin K2.
**With the overnight slow cooker/double boiler method, I place a large, heat safe measuring glass in a slow cooker.
(Mine is a tight fit, so the pyrex handle hooks over the rim of the crock and the cover sits on top of the pyrex cup. Glass measuring cup holds 4 cups, the crock holds 2 quarts.)
Fill the slow cooker with water to cover at least two-thirds to three-quarters high of the measuring cup on the outside.
Place unwrapped sticks or bricks of butter into the measuring glass (I use one pound/four sticks).
Turn the slow cooker on low and let it sit overnight.
Six to eight hours later…
In the morning, you should have crispy, golden cracklings floating on top of the ghee and the white dairy solids on the bottom.
Turn off heat. Allow to cool slightly, about ten minutes.
Scoop off the cracklings (to consume or etc.)
You can easily pour out the ghee from the measuring cup. I use a small gravy ladle when skimming ghee close to the white solids on the bottom.
I use the dairy solids, all in one shot, for baking a cake or quickbread, as sub for the oil portion.
>>In one pound of butter, about 2 ounces (1/4 cup) are the dairy solids on the bottom.<<
Cleaning the cooled crock and glass measuring cup…If you get a white-ish residue from hard water in the crock and on the pyrex, I find that some baking soda, a drop of dish soap with a minute amount of water and some elbow grease does a good job of smoothing it away.